Scottish Brown Bread – Scottish Brown Bread

Mix the fat with the warm flour.

Melt the yeast and the sugar in 150 ml of lukewarm water and stir until it starts to foam.

Add the syrup and a little salt to the 600 ml of warm water.

Add the yeast mixture to the flour form, then add the syrup solution and mix well. If the dough seems too firm, add a little more water. Knead for about 5 minutes.

Divide the dough into two parts and place in two greased and preheated frying pans (approx. 25 cm x 10 cm). Make a deep incision in the middle of the loaves and let them rise in a warm place covered with a dishcloth for about 1 hour until doubled in size.

Preheat the stove to 220 °C or gas mark 7, put the loaves in. After 10 minutes, reduce the temperature to 200 °C or gas mark 6 for another 50 minutes.

For a nice shine, brush the surface of the loaves with warm milk after 40 min. if necessary. The breads are good when it sounds hollow when tapped.

Cool on a broiler. Variations: ~ replace 125 g white flour with the same mass of oat flour,

~ use any mixture of fine wheat and oat flour,

~ any other white flour can also be used.

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